Raw Banana-Shallow fry in least oil

Raw Banana shallow Fry in least oil,Instant Simple side dish with least ingredients. My grandmom's recipe which helps me when i feel lazy to cook a long menu.

Ingredients:
Raw banana 2

red chilly powder 1 tbs
turmeric powder 1/2 tsp
tamarind pulp 1 tbs
salt as per taste
oil- 3 tbs
Method:

1. Wash  raw banana and cut it into round circles

2. Boil these circles in a bowl by adding salt and turmeric
3. When the raw banana circless are cooked, drain the water and keep them aside.
4.Mix tamarind pulp,salt,red chilly powderit to a thick paste and soak the circles in it for 10min
5.Take tava and add oil. Let it heat up and arrange all the banana circles.
6. fry till the circles turns golden brown on both the sides.
7. Serve hot with plain white rice,sambar or rasam.
Tips:

Raw banana should not be ripen as it will not be nice to cook.
Bananas must be soaked in water before boiling because it will become dark in colour if kept outside after peeling the skin.
Boiled banana circles can be refrigeriated for two days when stored in air tight container..

Chicken Curry-Chennai Style

This recipe of chicken curry is simple and easy and mostly made in chennai.in chennai we have different styles i can say each and every family has a different style of making.even the ingredients r same the taste varies.                                             
Ingredients:
1 kg chicken, cut in pieces, skin removed
1 tbsp oil
2 nos cloves
2 stickscinnamon
2 pods cardamom
3 medium onions, slice
3 medium tomatoes, sliced
1 tbsp ginger garlic paste
2 tbsp chicken masala powder (any brand)
1 tsp salt
1 tbsp red chilli powder
¼ cup coriander leaves, chopped
Method:
Heat oil in a pressure cooker pan add cloves, cinnamon, cardamom, onions, ginger garlic paste and fry for a few minutes.
Add tomatoes, chicken masala powder,red chilli powder and salt. Fry for 5 minutes. Add chicken pieces, mix well and cook for a few minutes stirring occasionally.
Close the pan and pressure cook for 10 minutes.  Garnish with coriander leaves before serving.
 Serve hot with :jeera rice,white rice,chappathi, dosa.                                                              

Buggani (Puffed Rice Upma) Andhrapradesh Breakfast

A simple and common dish, prepared with puffed rice or(pori) (borugulu) , it’s traditionally served as breakfast in our Rayalaseema region.In Nandyala,A.P my hometown in India, we buy freshly made puffed rice from street vendors.Here in Chennai in grocery shops.

Recipe:
Puffed rice:2cups
One big onion - finely chopped lengthwise
4 green chillies - made into paste
1 tsp each of salt and oil
Pinch of turmeric
Popu
1/2 tsp each of cumin, mustard seeds,5 pods garlic, few curry leaves and one red chilli
extras
1 tablespoon of roasted chickpea powder (Kondai kadalai maavu) (putnala pappu podi)
1/4 cup of roasted peanuts
1 lime

Buggani needs hot, spiciness from green chillies. So don’t hesitate to add enough green chillies.

Preparation:

First, take a big vessel, fill half of it with tap water and add puffed rice to the water. Because of lightweight, they will float. Using your hands push them under water for few seconds. Let them soak in water. Exactly after 5 minutes, remove them from water by taking handfuls and firmly squeezing the water from them by pressing the hands together tightly. Remove them all from water in this way and put them in a colander.

In a large frying pan over medium heat, heat one tsp of oil and do the popu (frying the mustard seeds, cumin,garlic, red chillies and curry leaves in oil). Add onions, sauté them until light brown, then add green chilli paste, sauté it till it turns from bright green to light green colour, don’t brown it. Finally add a pinch of turmeric and salt. Stir them all once and turn off the heat.

Add this hot onion mixture immediately to puffed rice along with roasted peanuts and roasted chickpea powder. Mix them all together and add salt if needed. That’s it. Serve them as soon as you prepare them

Just before eating, squeeze few drops of lime. We usually serve this Buggani along with few pieces of finely chopped onions (washed in water beforehand), some more roasted peanuts, and a lemon wedge.

Kitchen Tips

To adjust salt in curries add roasted rice powder.
If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
When you cook dall add some refined oil or garlic. It will reduce gas trouble.
Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.
Add some vinegar in the boiling water before steaming potato.
For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice
Add a pinch of corn flour to the jar of salt to prevent it from getting damp.
While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
A bay leaf added to the flour container will keep the flour free from moisture.
To peel garlic flakes easily, wash and soak them in cold water for about an hour.
Green peas will retain their original colour, if you add a pinch of sugar while boiling.
Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.
If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk.
Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'.
For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
Barley powder will increase the taste of meat and vegetable curries.
You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell. won't break when boiling.
Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.
Cut boiled eggs with a knife dipped in hot water to avoid breaking.
Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.
If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.
If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk.
Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.
If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.
Soak almonds in warm water for a minute, if you need to peel them quickly.
If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder.
Add a pinch of sugar while cookin spinach, it will retain its green colour.
Dal will cook well, if you add a little sesame oil while cooking
To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour.
Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
For making soft sauce, add some paneer. Adding turmeric will help pickles from getting spoilt.